Six home-cooked meals, different throughout the week, different every day

2022-07-28 0 By

Into march, after a lot of friends around you are about to lose weight, because wear summer soon, want to put on beautiful dress to go out tourism, must have a good figure, amassed a winter of fat in the winter, then go to find a way to losing, but naturally fat and food and machinery, so want to eat well and not long flesh,Make sure you choose carefully.Today I’m going to share 6 home-cooked spring dishes that don’t put on a lot of meat, and then cook them at home for a week.One, fried lily in celery.Ingredients: Celery, lily, goji berries, garlic, salt, vegetable oil, corn starch.How to do :1. First prepare two parsley, remove the roots and leaves, clean and then cut into small pieces with a diagonal knife.2. Grab a handful of dried lilies, remove the roots, break them apart and rinse them in clean water.3. Fill a wok with water and bring to a boil. Blanch the celery for 30 seconds.4. Next, put the lily and goji berries into the water and blanch them for 30 seconds.Heat the vegetable oil in a wok until 60% hot, add the minced garlic until fragrant, add the celery and stir-fry for 20 seconds, then add the lily and goji berries and saute for another minute, adding salt to enhance the flavor.6. Add a tablespoon of cornstarch water to thicken, remove from heat and serve.Two, baby cabbage in tomato sauce.Ingredients: Baby cabbage, garlic, oyster sauce, light soy sauce, tomato.How to do :1. First prepare a tomato, put it in a large bowl, make a cross knife at the top, pour boiling water to perm, remove the root, and then cut it into small pieces, put in a bowl for later use.2. Next, clean the baby vegetables and cut them into 2cm sections. Cut the garlic into minced garlic.3. Heat the oil in a wok until it is 60% hot, add the minced garlic until fragrant, then add the tomatoes and stir-fry the soup with a low heat, then add the baby cabbage and stir-fry. During the stir-fry, add a spoonful of light soy sauce and a spoonful of oyster sauce.4. Add the seasonings and stir-fry for another 60 seconds, then remove from the heat and serve.Stir-fried shrimp with asparagus.Ingredients: Asparagus, shrimp, garlic, cooking wine, peanut oil, salt, chicken essence.How to do it :1. Take a handful of asparagus, wash it, remove the hard parts, don’t peel them, cut into 2cm pieces and set aside in a bowl.2. Remove the shrimp line from the back of the shrimp, clean it, dry the water on the surface, put it into a basin, pour cooking wine, salt and starch into it, mix it evenly, marinate for 30 minutes to fully absorb the flavor.3. Peel and thinly slice the garlic. Add water to a pot and bring to a boil.Heat the oil in a wok until it is about 60% hot. Add the garlic slices and fry them until fragrant. Then add the shrimps and stir-fry them until they turn red.Four, stir-fried vegetables.Ingredients: Mung bean sprouts, carrots, leeks, vermicellin, egg, light soy sauce, garlic, chicken essence, vegetable oil, salt.Practice :1. First remove the skin of the carrot, clean with a silk scraper after the brush into fine silk, the mung bean sprouts are also cleaned, dry water control standby.2. Crack the egg into a bowl and whisk well. Brush the pan with a thin layer of oil.3. Clean the leek, dry the water on the surface, and then cut it into two centimeters long sections. Pour water into the wok and boil it until it boils.4. Put the mung bean sprouts into boiling water to blanch for 10 seconds, remove and dry the water for later use. Put the noodles into boiling water to soak in soft and tender in advance, remove and add a little oil, stir well.5. Heat up the oil in a wok until it is about 60% hot. Add in the garlic and fry until fragrant, then add in the carrots, bean sprouts, powdered skin and egg skin.6. Add leek, fry for 30 seconds, add chicken essence, stir well and then serve.Five, lettuce with oyster sauce.Ingredients: Lettuce, oyster sauce, garlic, light soy sauce, salt, peanut oil.Practice :1. First prepare a head of lettuce, wash it clean and dry water, pour water into the wok, boil until boiling, put in a spoonful of salt, two or three drops of peanut oil, and then put in the lettuce for 30 seconds, remove and put on the plate.2. Beat the garlic flat and peel off the skin. Cut it into smaller pieces.3. Add another tablespoon of light soy sauce, a tablespoon of oyster sauce, a tablespoon of water and a little salt, stir well, until the sauce thickens.4. Turn off the heat, pour the sauce over the lettuce, stir and serve.Six, tossed spinach vermicchio.Ingredients: Spinach, vermicino, millet pepper, garlic, balsamic vinegar, light soy sauce, white sugar, oyster sauce, salt, sesame oil, white sesame.Method :1. First prepare a handful of spinach, remove the root and rinse, add water to the pot, boil the spinach for a minute, remove and dip in water, put in a basin for reserve.2. Prepare a handful of vermicelli, soak it in warm water until it is very soft, then blanch it in boiling water for 2 minutes, remove the vermicelli and stir in oil.3. Peel and dice the garlic and cut the rice into pepper rings. Prepare a small bowl, put the garlic and pepper in it, add two tablespoons of light soy sauce, two tablespoons of balsamic vinegar, a little sugar, oyster sauce, sesame oil and salt, stir well.4 in the wok oil, heat until 60% hot, put the sauce into the wok, wait until the juice boils, then turn off the fire, stir into the spinach vermicelli, sprinkle a spoonful of cooked white sesame seeds can be served.